Anti Inflammatory Black Pepper Cauliflower Fried Rice with Snow Peas

Total time30 min

Prep time15 min

Cook time15 min

Anti Inflammatory Black Pepper Cauliflower Fried Rice with Snow Peas

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Ingredients

4 servings

1 large head cauliflower (about 2 lbs), cut into florets
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3 tbsp soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp sugar
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
1 tsp freshly ground black pepper, plus more to taste
3 tbsp neutral oil (such as vegetable oil or canola oil), divided
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
3 large eggs, lightly beaten
4 scallions, white and light green parts thinly sliced, dark green tops reserved for garnish
3 cloves garlic, minced
1 tbsp fresh ginger, minced
6 oz snow peas, strings removed
1 tsp chili garlic sauce (optional)
2 tsp toasted sesame seeds (optional)

Instructions

1
Working in batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 pulses per batch — you should have roughly 6 cups of cauliflower rice. Alternatively, grate the florets on the large holes of a box grater. Spread on a clean kitchen towel and press firmly to remove as much moisture as possible.
2
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and black pepper until the sugar dissolves. Set aside.

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